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2 wrz 2024 · Preheat the oven to 450°F with a rack in the center position. In a large bowl, toss the zucchini with the olive oil, salt, pepper and garlic powder. Arrange on a rimmed sheet pan in a single layer, top with the Parmesan cheese and bake for 5 minutes. Turn the oven broiler to High.
18 lip 2022 · Quick and easy zucchini spears coated in parmesan and garlic and roasted in the oven to perfection. Prep Time: 10 minutes minutes Cook Time: 15 minutes minutes
21 cze 2014 · Ingredients. 4 zucchini, quartered lengthwise. ½ cup freshly grated Parmesan. ½ teaspoon dried thyme. ½ teaspoon dried oregano. ½ teaspoon dried basil. ¼ teaspoon garlic powder. Kosher salt and freshly ground black pepper, to taste. 2 tablespoons olive oil. 2 tablespoon chopped fresh parsley leaves. Cook Mode Prevent your screen from going dark.
28 gru 2023 · Preheat oven to 400 degrees Fahrenheit. Add the salt, black pepper, smoked paprika, and garlic powder to a small bowl. Mix to thoroughly combine the seasonings. Rinse the zucchini and dry them with paper towels. Then slice the zucchini, end to end, into ½ thick slices.
5 cze 2023 · How To Make Parmesan Roasted Zucchini. Preheat the oven to 425 degrees F with a baking sheet inside. This is a simple trick to maximize browning right when the veggies hit the pan and to avoid soggy zucchini. 1. Make the spice mix. In a small bowl, combine the garlic powder, onion powder, red pepper flakes, salt and pepper. Stir in the olive ...
28 lip 2022 · Home » Ingredients » Vegetables. Roasted Zucchini with Garlic Parmesan. By Joyous Apron Published July 28, 2022 Updated February 29, 2024. Jump to Recipe. Want to learn how to roast zucchini spears in the oven? This simple Roasted Zucchini with Garlic Parmesan recipe is the only zucchini side dish recipe you will need!
7 lut 2022 · This Roasted Zucchini Recipe is so delicious and so easy to make. Ready in about 20 minutes, fresh zucchini squash is tossed with olive oil, simple seasonings, and grated parmesan cheese then roasted in the oven until tender.
